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spaghetti squash with creamy avocado & spinach sauce

Spaghetti Squash with Creamy Avocado & Spinach Sauce


  • 1 spaghetti squash halved & seeds removed
  • 3 cups Fresh Spinach washed
  • 3 cloves garlic minced
  • 3 Tbsp olive oil
  • Juice of ½ a lemon
  • 1 tsp parsley
  • 1 tsp thyme
  • 1 tsp Basil
  • Salt & Pepper to taste
  • Sliced tomatoes or cherry tomatoes for garnish


  • Preheat oven to 400 °. Place spaghetti squash open side down in a baking sheet and cook for 20-25 minutes, until it’s soft & threads easily come out with a fork.
  • Heat olive oil in a medium saucepan over medium heat. Add garlic to the pan & toss in the spinach. Cook until it wilts.
  • Add spinach, parsley, thyme, basil, salt & pepper, avocado & lemon juice to a blender. Puree until smooth, then add the remaining olive oil.
  • When the spaghetti squash is done, scrape the threads out with a fork, mix with the sauce, and top with tomatoes. Serve.


Recipe adapted from Inspire Eat Run
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